Vegan Pot Roast

Happy Holidays, my friends! Yesterday I teased a vegan pot roast recipe and today I share it with you.

Here we have a vegan pot roast, reminiscent of the traditional beef pot roast many of us 80s and 90s kids grew up loving. It’s a decadent and comforting meal packed with flavor and is also so filling and hearty! My kids always ask for seconds of this dinner.

A few months back, I was in a huge food rut and asked my Facebook friends for some challenges/inspiration. My mom suggested I tackle the pot roast she used to make when I was younger, but veganized. It sounded like the perfect meal for my family during the winter or whenever we wanted a cozy, filling meal. Searching the web for a vegan pot roast as I remembered yielded few results, so I set to work veganizing the recipe my mom made while I was growing up.

I knew I wanted the faux ‘meat’ slightly shreddy and tender. Seitan tips with jackfruit shreds sounded like the solution, so I went to work. Each bite is tender, juicy, and full of beefy flavor. Potatoes, carrots, and loads of spices elevate this vegan faux meat to the next level.

So discover a mouthwatering vegan twist on the classic pot roast with my recipe featuring tender jackfruit and hearty seitan. Perfectly seasoned and slow-cooked to savory perfection, this plant-based dish will satisfy all your comfort food cravings. Get ready for a flavorful and cruelty-free feast!

Vegan Pot Roast

Kate Veltkamp

A hearty, comforting meal of seitan 'beef tips' with root vegetables in a rich sauce.

Print Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Course Main Course

Cuisine American

Servings 6 people

Ingredients

  

Dry ingredients

• 1 ¾ cup vital wheat gluten
• 1 T mushroom powder
• 2 t onion powder
• 1 T garlic powder
• ¼ t msg optional
• 1 T nutritional yeast
• 2 t beet root powder optional

Wet ingredients

• ⅔ cup no-beef broth i like better than bouillon brand
• 1 T miso
• 1 T oil of choice
• 2 t worcestershire
• 2 t browning liquid
• 1 can of jackfruit in water drained and then pulsed in the food processor until shredded.

Veggies

• 5 red potatoes
• 5 whole carrots
• 1 onion
• ¼ cup vegan butter

Sauce

• 1 ½ cup no beef broth
• 2 T tomato paste
• 2 t worcestershire
• ½ cup dry red wine
• 1 tsp garlic powder
• 1 tsp browning liquid
• ¼ cup flour

Instructions

 

• Preheat oven to 350 degrees. Combine all dry ingredients in a large bowl and mix thoroughly. In a medium bowl or blender, combine all wet ingredients and then add them to the dry bowl. Add jackfruit shreds, stir thoroughly, and then begin to knead. Do so for a few minutes until you have a cohesive mass. You will lose a few jackfruit shreds, but no worries.
• Wrap tightly in two large pieces of sturdy aluminum foil and bake for 1 hour. Meanwhile, prep your other pot roast ingredients. Prepare veggies by peeling potatoes and carrots (if you wanna), then roughly chopping them and the onion into bite sized cubes. Add to the dutch oven with butter and heat on medium for 3 minutes. Add sauce ingredients to a blender to combine, then put them in the roast pot and stir to evenly coat.
• Remove roast from oven and let cool 10 min before opening the parcel. Cut into smallish, bite sized chunks and lightly stir to combine. (We don’t want the seitan getting too broken up.)
• Put lid on dutch oven/put foil on pan and place in the oven for 20 minutes. (we are basically just cooking the potato and carrot through here while infusing the seitan with the sauce.) Remove lid/foil and roast for 5 more minutes. Remove and let cool a few minutes before serving. Some seitan chunks will probably need to be shredded with two forks. Enjoy!

Keyword carrots, comforting, potatoes, seitan